Best Lasagna Recipe

This Best Lasagna Recipe is packed with rich meat sauce, creamy parmesan béchamel, melty mozzarella, and tender lasagna sheets. It’s the ultimate homemade comfort food.

this Recipe

Alright, I need to get this off my chest—lasagna is my love language. Not fancy chocolates, not overpriced flowers… just a big ol’ dish of bubbling, cheesy, saucy lasagna. It’s one of those recipes that feels like a warm hug, and every time I make it, it’s like I’m telling people, “Hey, I care about you. A lot.”

I still remember the first time I tried to make lasagna from scratch. I was 23, had no idea what béchamel even was, and my kitchen looked like a literal tomato-sauce warzone. But after all that chaos? I pulled the lasagna out of the oven—cheese golden and bubbly—and it was pure magic. Like, “I made this?!” kind of magic.

Since then, I’ve tweaked and perfected this recipe, and now? It’s my go-to. For family dinners, potlucks, breakups (don’t judge), or just those random Tuesdays when I need some serious comfort food.

Why You’ll Love This Best Lasagna Recipe?

• It’s hearty AF. Layers of rich beef and pork sauce, creamy béchamel, and gooey mozzarella. It’s everything.
• The béchamel sauce is a game-changer. Creamy, cheesy, and so much better than just ricotta.
• Feeds a crowd (or just yourself for days). Leftovers? Even better the next day.
• You can totally make it ahead. Because future-you deserves a break.
• It’s surprisingly forgiving. Don’t worry if your layers aren’t perfect—once it’s baked, it’s all love.

Ingredient Notes:

For the Meat Sauce:

• 1 tbsp olive oil – Because everything good starts with it.
• 1 onion, finely chopped & 1 carrot, diced – For that sweet, savory base.
• 4 garlic cloves, minced – You can never have too much garlic.
• 24 oz ground beef & 10 oz ground pork – The dream team for rich flavor.
• 24 oz Passata & 14 oz crushed tomatoes – Because lasagna needs all the tomato goodness.
• 3 heaping tbsp tomato paste (garlic & herb flavored) – Extra depth and flavor.
• 2 bouillon cubes (beef or veggie) – Trust me, it’s worth it.
• 1 tsp oregano & 1 tsp basil – The classic Italian herb combo.
• ½ tsp sugar (optional) – If your tomatoes are a bit too tangy.
• Salt & pepper – Always to taste.

For the Parmesan Béchamel (a.k.a. White Sauce):

• 4 tbsp butter – For that velvety base.
• ¼ cup all-purpose flour – Thickens things up nicely.
• 3½ cups milk – Because creamy is the goal.
• 1 cup parmesan, freshly grated – The good stuff.

For the Lasagna Layers:

• 13 oz fresh lasagna sheets – No pre-boiling required. Win.
• 17 oz mozzarella, shredded – More cheese = more happiness.
• 2 tbsp fresh parsley, chopped – For that final touch.

How To Make Best Lasagna?

Step 1. Let’s Get Saucy (Meat Sauce, That Is)

Heat up your olive oil in a large pan. Toss in the onion and carrot and sauté until soft—about 8-10 minutes. You’re building flavor here, so take your time.

Add the garlic and stir for a minute until fragrant. (This is where the kitchen starts smelling like heaven.)

Now, add the ground beef and pork. Break it up with your spoon and cook until browned.

Pour in the Passata, crushed tomatoes, tomato paste, and crumble in the bouillon cubes. Season with oregano, basil, salt, and pepper. Add that pinch of sugar if needed.

Let it all simmer for 20-30 minutes until thick and rich. You’ll want to sneak a taste at this point—and you totally should.

Step 2. Make the Creamiest Parmesan Béchamel

In a saucepan, melt the butter over medium heat. Add the flour and whisk for 30 seconds—you’re making a roux here. (Fancy, right?)

Slowly pour in the milk, whisking constantly so you don’t get lumps. Keep stirring until it thickens and coats the back of a spoon—about 6-7 minutes.

Stir in the parmesan and season with salt and pepper. Taste it. Smile. It’s that good.

Step 3. Time to Build the Layers

Preheat your oven to 350°F (180°C).

Start with a layer of meat sauce at the bottom of your 9×13-inch baking dish. This keeps the noodles from sticking.

Lay down your lasagna sheets, then spoon over more meat sauce, drizzle with béchamel, and sprinkle on some mozzarella.

Repeat the layers until you run out of ingredients, finishing with a generous layer of béchamel and mozzarella on top. (You want that golden, bubbly top—trust me.)

Step 4. Bake Until It’s Bubbly and Golden

Cover with foil and bake for 25 minutes. Then, remove the foil and bake for another 10-15 minutes until the cheese is golden and bubbling.

Let it rest for 10 minutes before cutting—I know, it’s hard to wait, but this helps everything set.

Storage Options:

• Fridge: Cover leftovers and store for up to 4 days.
• Freezer: Freeze slices or the whole dish for up to 3 months. (It’s meal-prep magic.)
• Reheat: Microwave for a quick fix or reheat in the oven at 350°F until warmed through.

Variations and Substitutions:

• Veggie Style: Swap some meat for sautéed spinach, mushrooms, or zucchini.
• Go Spicy: Add red pepper flakes or hot Italian sausage for heat.
• All Beef or All Pork: No problem—stick to one protein if you prefer.
• Gluten-Free: Use GF lasagna sheets and swap cornstarch for flour in the béchamel.
• Ricotta Fans: Dollop it between layers if you want that extra creaminess.

What to Serve with Best Lasagna?

• Garlic bread: Because carbs-on-carbs is always a good idea.
• Simple green salad: Something crisp to balance all that cheesy goodness.
• Red wine: A bold Chianti or Cab is chef’s kiss.
• Roasted veggies: Zucchini, peppers, or asparagus work perfectly.

Frequently Asked Questions:

Can I make this ahead?
Absolutely. Assemble the lasagna, cover it, and refrigerate for up to 24 hours.

Can I freeze it before baking?
Yep! Wrap it tightly and freeze. When ready, bake straight from frozen—just add an extra 20-25 minutes to the baking time.

Why is my lasagna watery?
It’s usually the sauce. Next time, simmer it longer until it’s nice and thick. Also, make sure veggies (if using) are cooked down before layering.

Because Everyone Deserves Good Lasagna

This lasagna is a whole experience. It’s hearty, cheesy, a little messy (in the best way), and seriously comforting. It’s the kind of dish that brings people to the table—and keeps them there for seconds (and thirds).

So, make it. Share it. Or don’t. (Leftover lasagna for breakfast? Been there. No regrets.)

Let me know how it goes—because there’s always room for another lasagna lover in the world.

Keep the Flavor Coming – Try These:

The Perfect Side Dish – Southern Style Green Beans and Potatoes

Easy to Make Delmonico Potatoes – The Perfect Side Dish

Classic Vanilla Custard Bars

Best Lasagna Recipe

Prep Time 20 minutes mins

Total Time 2 hours hrs 5 minutes mins

Introducing a recipe, for the Best Lasagna that will leave your taste buds in awe. Imagine layers of delicious meat sauce, where every bite is a symphony of flavors from blended ground beef and pork complemented by aromatic herbs and tomatoes. Topping this masterpiece is a velvety béchamel infused with parmesan creating a blanket over the delicate sheets of fresh lasagna. As it bakes to a hue your kitchen will be filled with irresistible aromas building anticipation for that moment when you finally cut into it. With each mouthwatering bite you'll be transported to the comforting traditions of Italian cuisine, at its best. This lasagna isn't a recipe; it's an expression of love. Taste that your family will yearn for time and time again.

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12 Servings

Ingredients

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For the Meat Sauce:

• 1 tbsp. olive oil
• 1 onion finely chopped
• 1 carrot finely diced
• 4 cloves garlic cloves minced
• 24 oz 700 g ground beef mince
• 10 oz 300 g ground pork mince or beef
• 24 oz 700 g Passata
• 14 oz 410 g crushed tomatoes
• 3 heaped tbsp tomato paste I use garlic and herbs flavored
• 2 beef or vegetable bouillon cubes crushed
• 1 tsp each dried oregano and basil
• 1/2 tsp sugar if desired
• Salt and pepper season to your tastes

For the Parmesan White Sauce (Béchamel):

• 4 tbsp butter
• 1/4 cup all-purpose or plain flour
• 3 1/2 cups milk
• 1 cup fresh shredded parmesan

For the Lasagna:

• 13 oz. 375 g fresh lasagna sheets
• 17 oz. 500 g fresh mozzarella cheese, shredded
• 2 tbsp. finely chopped fresh parsley

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Instructions

 

To make the Meat Sauce:

1. Heat some oil in a pot, over medium heat. Then add the onions and carrots. Cook them for 8 to 10 minutes until they become soft.
2. Next, add the garlic. Sauté it for around 1 minute until it becomes fragrant.
3. Add the beef and pork (if using) to the pot and cook while breaking it up with a spoon until it browns.
4. Pour in the Passata crushed tomatoes tomato paste, crushed bouillon and dried herbs. Mix everything well to combine and bring it to a simmer.
5. Season with your desired amount of salt, pepper (I usually use 3/4 teaspoon each) and sugar if needed.
6. Cover the pot. Let it cook for 20 to 30 minutes, occasionally stirring until the sauce thickens slightly and the meat becomes tender.

For the Parmesan White Sauce (Béchamel):

1. In a pot melt some butter over medium heat.
2. Remove the pot from the heat source; then add flour to it. Whisk for 30 seconds until well blended.
3. Place the pot back, on low heat; slowly whisk in one cup of milk at a time until well combined.
4. After each addition of milk mix well before adding more until you have used all of the milk ensuring that no lumps are formed.
5. If the sauce is too thick you can add a little milk until it reaches a creamy consistency. Increase the heat to medium. Continue cooking the sauce while stirring occasionally. It should coat the back of your spoon, which usually takes about 6 to 7 minutes. Once it reaches that point you can add in the parmesan cheese. Take it off the heat. Remember to season with salt and pepper mixing until the cheese melts completely.

Now let's assemble everything:

1. Preheat your oven to 350°F (180°C). Start by spooning 1 cup of meat sauce, onto the base of a baking dish measuring 9x13 inches. Cover this layer with lasagna sheets cutting them if necessary to fit over the meat. Then create layers using around 2 cups of meat sauce (or enough to cover the pasta) followed by 1 cup of sauce and half of the mozzarella cheese. Repeat these layers more keeping aside some mozzarella for topping.
2. For your final layer pour over any remaining meat and white sauces onto lasagna sheets before sprinkling with the leftover mozzarella cheese on top. Bake in preheated oven for 25 minutes or until brown and bubbling deliciously.
3. Once done baking you can garnish your lasagna with parsley, for added freshness before letting it rest for around 10 minutes. This resting period allows everything to settle nicely before slicing into portions and serving.

Notes

To ensure that this delicious lasagna is gluten-free make sure all the ingredients you use including the lasagna sheets are certified as gluten-free. Choose lasagna sheets made from rice, corn or other grains that are free of gluten. Additionally replace the all-purpose or plain flour, in the Parmesan White Sauce (Béchamel) with a blend of gluten-free flour or a single type of gluten-free flour, like rice flour or a gluten-free all-purpose flour. These simple substitutions will allow you to savor the flavors without worrying about gluten.

Audrey

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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